Sōki (Okinawan pork spare rib stew)

Instructions

1. Blanch the spare ribs for 5 minutes in a large pot of boiling water, then drain and rinse under cold water to remove impurities.
2. Return the pieces to a casserole with the 2 litres of water, the ginger and the onions. Bring to the boil, then lower the heat.
3. Simmer covered for 2 hours, skimming regularly, until the meat is very tender and comes away from the bone.
4. Add the soy sauce, mirin and sugar, then cook 15 minutes uncovered to reduce the broth slightly.
5. Cook the soba noodles in unsalted boiling water for the time indicated on the packet, then drain and rinse quickly.
6. Divide the soba among bowls, lay the pork pieces on top and ladle over the hot broth.
7. Sprinkle with spring onions and nori, then serve piping hot.